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SWISS DELI-STYLE SLICED CHEESE, SWISS

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is SWISS DELI-STYLE SLICED CHEESE, SWISS healthy?

SWISS DELI-STYLE SLICED CHEESE, SWISS scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This Swiss cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are clean and traditional ingredients for cheese.

How processed is SWISS DELI-STYLE SLICED CHEESE, SWISS?

SWISS DELI-STYLE SLICED CHEESE, SWISS is NOVA Group 3: Processed Foods.

Which ingredients drive SWISS DELI-STYLE SLICED CHEESE, SWISS' score?

In Scout's ingredient-by-ingredient analysis, Cheese culture counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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SWISS DELI-STYLE SLICED CHEESE, SWISS

Food Club
75 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Topco Associates, LLC
Category Cheese
Summary

This Swiss cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are clean and traditional ingredients for cheese. Although it is processed, it does not contain any harmful additives or seed oils, allowing it to score well within its category. The simplicity and quality of its ingredients contribute positively to its rating, despite the processing level cap.

Key ingredients 4

Cheese culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Contributes to the development of flavor and texture in cheese, and may provide some probiotic benefits.

See more about Cheese culture →
Pasteurized part-skim milk
Neutral

Pasteurized part-skim milk is a common base for cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria, but it may reduce some beneficial bacteria. Skimming reduces fat content, which may affect the texture and flavor of the cheese.

Benefits

Provides a good source of protein and calcium, essential for bone health and muscle function.

See more about Pasteurized part-skim milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during the aging process. While necessary for cheese production, excessive salt intake can be a health concern.

Risks

Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative, contributing to the safety and shelf-life of the cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in the cheese-making process, aiding in the coagulation of milk. They help convert milk into curds and whey, essential steps in cheese production. The type of enzymes used can affect the texture and flavor of the final product.

Benefits

Essential for the cheese-making process, contributing to the texture and flavor of the cheese.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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